No, you don’t know me but it sure is great to read your blog. Didn’t know “hearing” singlish or just being reacquainted with that unique mindset from that part of the world (I’m Malaysian, moved to Oz in ‘89) can make one feel all happy and fuzzy.

Congrats on your upcoming nuptials!

Anyway, of all things, found your blog when I googled “Hanavie” because forgot the name of the owner who did my hair the last time. The last thing I expected to do was to spend an hour on your site, smiling often. Ah, the pleasant seredipities of Net culture. *ahem* well, before you think I’m some crazed cyber-sentimentalist, let me get to the reason I felt compelled to write to you.

As you well know, us people from that tropical region we call “home” are a little touched in the head from all the sun and humidity, & can’t seem to stop obsessing about food.

I was so obsessed that I threw away a decent law degree and became a chef instead. Just came back from the US where I spent 8 years cooking through some of their best kitchens.

Anyway, m’dear, your critique of Marque was very interesting. My experience there was very similar, almost too similar, right down to the attitude of the floor staff.

What I must say is this and this coming from someone who is crazy about the so-called heavy handed spicing we are all too familiar with when it comes to Malaysian and Singaporean cuisine. French food IS NOT, jamais, “meant to be milder” or euphemistically speaking, more refined, than other cuisines. The reason why I think so many people say that is because they have not had, in my humble opinion, the real thing.

After years of experiencing that “wow” experience overseas, I am flabbergasted, after many many overpriced meals here, to leave deflated and deprived of that “wow”.

I think fine dining down under still has a substantial way to go in terms of refinement and sophistication. Looking the part is a universe apart from matching technique and flavors.

I will, in time, read more of your blog. In the meantime, I am ignorant as to whether you’ve eaten much of New York’s or Paris’ best. Believe me, once you’ve tasted some of the magical dishes at say Per Se in NY, or Robuchon in Paris, you could never say that French food is meant to be “mild” or “too subtle.”

Here’s a link to an article on Sydney written by a client of mine in New York: http://www.mireilleguiliano.com/press/quarterly_sydney.pdf. Sums up my feelings 100%.

Anyway, that’s all for now. When it came to a culinary opinion, I just had to write. Oh, 1 last thing: loved your e-mail compilation present to your parents. They sound like lovely people, most likely why their daughter has a personality that produced a blog which a perfect stranger can’t help but get hooked on.

Happy eating & cheers!

Su